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Sundried Tomato & Bacon Risotto Recipe

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This recipe for Sundried Tomato & Bacon Risotto, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nikki Johnson
Added: Tuesday, February 26, 2008


2 c chicken broth
1 c water
4 slices bacon, chopped
2 c sliced fresh mushrooms
1 c Arborio rice (uncooked)
1/4 c Kraft Sun-Dried Tomato Vinaigrette Dressing
1/2 c grated parmesan cheese
2 tbsp chopped fresh parsley

Heat broth and water; set aside. Cook bacon in a large skillet
on mdm-hi heat 5 min, or until crisp, stirring occasionally.
Drain bacon; discard drippings. Return bacon to skillet. Add
mushrooms to skillet; cook 3 min., stirring occasionally.

Add rice and dressing; stir 1 minute. Add half of broth
mixture; cook 5 min. or until most of liquid is absorbed, stirring
occasionally. Add remaining broth mixture; cook 10 min. or
until rice is tender and almost all of the liquid is absorbed,
stirring occasionally.

Spring with cheese and parsley.

Alternatively--use precooked bacon or bacon bits. Cook
mushrooms in 1 tsp oil in skillet, add bacon with the broth mixture.

Number Of Servings:
Number Of Servings:




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